We were invited to a media preview of the 2nd annual Epcot International Festival of the Arts at Walt Disney World. The month-long festival runs from January 12 – February 19, 2018 and includes an art walk, photo ops, chalk art, culinary offerings, live music, stage performances, art seminars, activities designed with families in mind and so much more. They’ve rolled everything you love about the arts into one spectacular salute.

Don’t walk, run. Epcot is hosting its inaugural International Festival of Holidays now through December 30th. It is a great event packed with seasonal food and beverage specialties, festive merchandise, and live entertainment only being offered exclusively during the festival.

Epcot International Festival of the Holidays is a festival like no other, featuring the joyous holiday traditions of their 11 World Showcase nations. Enjoy unique food and beverage offerings at the expanded Holiday Kitchens abound – with a festive global tour as costumed performers bring time-honored traditions to life throughout World Showcase!

We toured the new Festive Center which includes the “Cookie Nook” and other festival goodies. Cookie Nook is the brand new & biggest feature at Odyssey. Cookie Nook has already sold over 10,000 cookies since it opened last week.

Make your own FREE snowflake ornament at the Festive Center (same building as Cookie Nook) and take it home with you or hang it on the mini Christmas tree.

Lunch time! All food items for the festival are distinctly different to celebrate different traditional food from different regions.

The festival includes merchandise that you cannot find anywhere in the world, exclusive to Disney, and some for only this park – like artisan Reinhard Herzog, who creates personalized glass-blown ornaments at the Holiday Market.

Festival gear and exclusive Annual Passholder t-shirt (middle).

Explore the Festival – We encourage you to enjoy some of the cultural entertainment throughout World Showcase at your leisure including:

El Mariachi Coco de Santa Cecilia (Mexico) – Inspired by the Disney•Pixar film “Coco” and the celebration of Dia de Muertos.

Mostly Kosher (Between Morocco and France) – Capture the joy of Hanukkah and Klezmer music with this unique, high-energy indie band.

Joyful: A Celebration of the Season (Fountain View Stage) – The ‘JOYFUL!’ singers celebrate two holidays of the season— Christmas and Kwanzaa—with spirited, uplifting R&B, Pop and soul-stirring renditions of classic holiday music.

Voices of Liberty (American Adventure Rotunda) – Embrace the spirit of the season with the festive a cappella holiday music of the Dickens Carolers.

Candlelight Processional at America Gardens Theatre – A joyous retelling of the Christmas story by a celebrity narrator, accompanied by a 5-piece orchestra and a glorious massed choir. The celebrity narrator that evening was actress/comedienne Ana Gasteyer from but not limited to: Saturday Night Live and Mean Girls.

NARRATORS

Nov. 24- 26 – Laurie Hernandez – NEW!

Nov. 27-28 – Matt Bomer – NEW!

Nov. 29 – 30 – Ana Gasteyer

Dec. 1-3 – Whoopi Goldberg

Dec. 4-5 – Pat Sajak – NEW!

Dec. 6-8 – Jodi Benson

Dec. 9-11 – Kurt Russell – NEW!

Dec. 12-14 – Warwick Davis – NEW!

Dec. 15-17 – Trace Adkins

Dec. 18-21 – Neil Patrick Harris

Dec. 22-24 – CCH Pounder – NEW!

Dec. 25-27 – Jaci Velasquez

Dec. 28-30 – Chandra Wilson

Festival of the Holidays version of IllumiNations: Reflections of Earth. The World Showcase Promenade comes alive nightly with the brilliance and splendor of music, lights, lasers, water fountains and custom pyrotechnics. With the song “Let There Be Peace on Earth” at its center, this special musical finale brings the message of peace and goodwill.

I am going to wrap this up like a gift! Be sure to check out the inaugural Epcot International Festival of the Holidays before it ends on December 30th, you don’t want to miss this!

We got invited to check out the 8th Annual Food & Wine Classic at Walt Disney World Swan and Dolphin resort. I had the opportunity to work this two-day event back in 2014 (picture above) and it is a great event filled with lots of wine from around the world and a variety of culinary dishes from pastries to pasta. Food & Wine Classic also offers eleven one-hour educational seminars if you would like to impress friends with your knowledge of wines, cocktails, beer, pasta-making, cheese pairing or the fine art of sushi and sake. Due to inclement weather, Saturday’s event was moved inside to the resort’s convention room and the organizers did an amazing job with relocating everything just in time for the event.

We were invited to be the first to preview Ravello’s 3-course Magical Dining Month menu and it was by far one of the best dining experiences I’ve ever had since I started writing for Tasty Chomps. I will find any and every reason to visit the Four Seasons Resort Orlando at Walt Disney World because I love everything about their property and all of the staff is super friendly and hospitable. The valet staff are always on point and super welcoming as well. You can expect a flawless 5-star experience at this resort every time. I enjoyed trying the Magical Dining menu at Ravello and you can too at a deliciously affordable price.

What is Magical Dining Month?
3-course dinner from a special prix fixe menu
Price: $35 per person
Over 100 + participating restaurants
Beginning August 25 through October 1
This year, $1 of each meal from Magical Dining Month will benefit two charities – Freedom Ride & BASE Camp Children’s Cancer Foundation.
Last year, Magical Dining Month raised over $195,125 for the Russell Home for Atypical Children charity!

Our dinner was scheduled on the same day as the solar eclipse so we got to try a special cocktail called “Eclipse of the Tart”.

At Ravello’s live-action “show kitchen,” savour Modern Italian meals are cooked right before your eyes.

Last night we got to preview the Magical Dining Month menu at Jiko- The Cooking Place and we were super stoked to be the first ones to experience a Walt Disney World restaurant participating in Magical Dining Month for the first time since Magical Dining Month started 12 years ago. The additional five participating Walt Disney World restaurants this year are: The Wave, Grand Floridian
Café, Boatwright’s Dining Hall, The Turf Club Bar and Grill, and Olivia’s.

During our dinner at Jiko- The Cooking Place, we learned that modern African contemporary cuisine stretches throughout Africa from all over the entire continent.A lot of African recipes are passed down through word of mouth with no written recipe through generation by generation and even then it has it’s own twist. Over time the dishes has morphed into its own creation. As always, I love their creativity at Jiko – The Cooking Place and respect their storytelling of the African culture through food, drinks, and decor.

At Jiko- The Cooking Place you will discover the culinary magic produced when creative chefs take traditional African dishes and add hints of European, Indian and Asian flavor and flair. The resulting cultural communion is a delectable cuisine we call New African.

To book Magical Dining at Jiko- The Cooking Place, please visit the restaurant website below or call 407-WDW-DINE.

Summer time fun has officially started for many and STK: Orlando is supplying all the flavor to the fun!

STK: Orlando is located in the heart of the revamped Disney Spring’s surrounded by dozens of shops that will work up an appetite or help you work off a big brunch.

We started our “Sunday Funday” with some signature drinks

On the left we have the Cucumber Stiletto: ketel one citroen, st. germain, muddled cucumber, mint. Beautifully crafted cocktail that’s light and refreshing. On the right, is a brunch inspired cocktail the Frose: Chilled sparking Rose with a scoop of raspberry sorbet. A lighthearted drink that gives you a celebratory sensation.

The Hangover Ceviche: Shrimp – mussels – crab – octopus – jalapeños house made clamato.
Hair of the dog:Don Julio Silver Tequila $8 / Vidal Mezcal $8 / Belvedere Vodka $8We were recommended the Vidal Mezcal for the smoky flavors in the liquor that would aid in provoking flavors out of the dish. However, I found the Mezcal in the ceviche a little overpowering and boozy leaving the palate with little flavors to enjoy.

But! The Cinnamon Monkey Bread was a delight! It was fluffy and doughy with the perfect amount of cream cheese icing.

Dry-Aged Delmonico: boneless ribeye – with generous marbling decadent & tender. We topped the steak off with some truffle butter as well. The steak was done wonderfully and how we had asked for it to be prepared, while not being over seasoned or over cooked.

We didn’t have much room for a hefty dessert so we went with Mini Ice Cream Cone Sampler. It was adorable and helped us cool down from Florida’s Heat.

Overall, STK:Orlando is a very chic and upbeat environment. The staff is also amazing and courteous!

We’ve all heard and seen Planet Hollywood as it was the iconic building at the old Downtown Disney. Well, along with Disney’s revamping to Disney Springs, Planet Hollywood is also new and improved. Planet Hollywood Observatory offers a new dining experience altogether with a fun and spunky environment to match their menu creations from Guy Fiery.

We began with this impressive ferris wheel of appetizers. The High Roller Platter (34.99) is meant to be shareable for four people offering a varieties of bites that includes the Famous Chicken Crunch, Texas Tostadas, Buffalo Wings, Five Cheese Dip, and Peri-Peri Shrimp.

The entrees came rolling in soon after starting with the L.A Lasagna (19.99) which was definitely a twist to the traditional lasagna dish. A tube of pasta stuffed with ricotta and bolognese meat sauce then lightly fried to a golden brown and then topped with roasted garlic cream & tomato basil sauce.

BBQ Ribs (29.99) was next. Plated on the cutest miniature picnic table with a baby bucket of fries. The ribs are slow cooked St.Louis Style smothered in BBQ sauce.

The Turkey Pic-A-Nic (16.99) reminded me of thanksgivings in a sandwich with the roasted turkey breast and cranberry relish. The kettle chips in the middle provided a nice texture separations between the layers of flavors all inside a garlic-buttered pretzel bun.

This unicorn milkshake is The Strawberry Big Bang (14). There’s an entire slice of a birthday cake that’s hanging on top of a the classic hand spun strawberry milkshake! Then it’s doused in magical sprinkles and chocolate chips.

Planet Hollywood Observatory offers a fun and exciting way to dine with the whole family involved and both nostalgic and current.

Celebrating 24 years when it kicks off March 1, 2017, the Epcot International Flower & Garden Festival will jump-start spring with blooms aplenty and gardens of edibles including toothsome morsels from the new Northern Bloom and The Berry Basket Outdoor Kitchens.

A new, next-generation Belle topiary from “Beauty and the Beast” will debut in France, and a redesigned “Cars” play garden will introduce a colorful new character topiary sure to capture children’s imaginations.

The 90-day festival, open March 1-May 29, will feature an irresistible array of new gardens and character topiaries, popular entertainers and tasty food and drink offerings:

Fresh, farm-market food and beverage flavors will debut at the new Northern Bloom and The Berry Basket Outdoor Kitchens that will join 13 returning Outdoor Kitchens. Delectable chef-inspired bites from Northern Bloom include Seared Scallops with French Green Beans and Butter Potatoes with brown-butter vinaigrette and Applewood smoked bacon. A Maple Popcorn Shake for sipping can become an adult libation with the addition of some Crown Royal Maple Whiskey. At The Berry Basket, the Lamb Chop with Quinoa Salad and Blackberry Gastrique can pair with the new Founders Raubeaus Pure Raspberry Ale.

Chef Gregg Hannon

One of the popular Outdoor Kitchen gardens, Urban Farm Eats, will return with savory bites, sweet treats and ideas for planting produce that can inspire growing numbers of guests who want to learn to grow their own edibles.

“A lot of people, including young children, are serious foodies now, and they have lots of questions about gardening,” says Eric Darden, festival horticulture manager. “We’re getting more and more people in their 20s and 30s asking, ‘How can I grow this?’ I think we’ll be creating more gardeners because people can see what’s possible.”

The festival, including all gardening programs, exhibits, concerts, complimentary English Tea Garden tours and special appearances, is included in regular Epcot admission.

For more information about the 24th Epcot International Flower & Garden Festival, call 407/W-DISNEY (934-7639) or visit www.epcotinspring.com.

Flying Fish restaurant on Disney’s Boardwalk recently underwent massive interior renovations as well as a reboot of their menu. Gone from Flying Fish is the “cafe” part of the name, welcoming in a new, more sophisticated setting that does justice to the quality of cuisine, focused on sustainable seafood.

New Look Inside Flying Fish at Disney’s Boardwalk

Gone, too, are the golden fish and golden columns that brought a touch of boardwalk carnival feel to the old Flying Fish Cafe – the interior features an all-new silver-accented kitchen and dining room (with expanded space for private dining events) with silver, shimmering chandeliers – providing a very modern and upscale dining experience. Guests can still watch the chefs prepare dishes in the open kitchen, and sit at the kitchen counter to watch the action up close if desired.

Flying Fish at Disney’s Boardwalk

Chef Tim Majoras, who has been with the Flying Fish culinary team since 2011, takes the over the helm in the kitchen from our friend Chef Tim Keating, bringing his take on a whole new menu to delight the palate and senses.

Chef Tim Majoras of Flying Fish at Disney’s Boardwalk

We were invited recently for a media dinner at Flying Fish to get the latest updates to the menu and the interior decor.

The table’s bread is baked locally with little slivers of nori seaweed inside – a touch of the sea here, too – giving the bread a wonderful umami savory flavor. The bread features the telltale signature crusts from Orlando’s Olde Hearth Bakery. I could not stop at just one piece, despite my better judgement.

The stacked seared yellow fin tuna with compressed watermelon is a work of art – served with thinly sliced avocado, pink radishes, and pickled daikon radish and edible flowers. It tastes even better than it looks.

The newly renovated Flying Fish also now offers an expanded space for wine storage for their extensive wine list, including 80 wines available by the glass.

For my entree, I chose the Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo. The octopus was cooked to perfection and paired nicely with the seabass and bomba arroz.

Bomba arroz is short-grain variety of rice commonly used in paella and other dishes in Valencian Spanish cuisine. The rice had a wonderful depth of flavor that had me licking my lips at the end of the meal.

Dessert is stunning – a work of art – The Under the Sea and Florida Reef desserts are shaped like little pieces of the ocean seafloor, and are all quite delectable. The pastry team at The Flying Fish is top rate and you can tell in their craftsmanship and in the balance of sweetness in their desserts.

Located in Adventureland at Magic Kingdom Park, the newly opened Jungle Skipper Canteen features a menu full of Asian, South American and African cuisine inspired by the flavors of the rivers found on the nearby Jungle Cruise attraction.

This new 222-seat table-service restaurant is staffed by the wise-cracking crew of the Jungle Cruise and is open for lunch and dinner. The staff is full of “colorful” jokes and puns that they bring to the experience – it definitely makes dinner a bit more interesting.

The theme is based on the story of Jungle Navigation Company Ltd. owner Alberta Falls (granddaughter of the company’s founder Dr. Albert Falls – who fans will recognize from the quips about the waterfall on their Jungle Cruise journey), who opened the doors to their home base of operations to hungry explorers.

There are three different themed dining rooms: The Mess Hall, a large multipurpose space used by the skippers for decades; The Jungle Room, a parlor featuring treasures from the Falls family’s personal collection; and The S.E.A. Room, a secret space once hidden by a false bookshelf that served as the meeting place of the Society of Explorers and Adventurers (S.E.A.).

Entrees include a rice noodle bowl of pho broth served with choice of chicken, duck breast or tofu and served with jalapenos and mix of fresh herbs; Trader Sam’s Head-on Shrimp with sustainable, local farm-raised shrimp tossed in a chili-garlic sauce and served with Chinese broccoli and five-grain or white rice; and house-made arepas with slow-cooked beef, black beans, tostones and queso fresco.

There’s also Dr. Falls’ Signature Grilled Steak, with strip loin marinated in sofrito and served with house-made chimichurri, avocado and yuca planks.

Menu items for children include delectable dishes such as Junior Skip’s Special Mac and Cheese, which is inspired by an Egyptian dish with ground beef, pasta, Bechamel Sauce and house-made cheese gratin, served with broccoli; and Amazon Annie’s House-made Arepas with beef, black beans and queso fresco served with yuca planks.

For dessert, there’s a special kids volcano with gooey chocolate cake overflowing with caramel lava and exploding chocolate rocks.

Guests can choose from two non-alcoholic specialties, the Punch Line Punch with tropical fruit juice and mango puree (also available with a savory spiced-rim); and the Schweitzer Slush, with frozen apple juice and passion fruit topped with bursting green apple boba balls.

Both of the special ‘mocktails’ also can be ordered in a souvenir mug.

“Tiffins” is an indian word to describe a lunch box used by travelers for a light meal during the day. Tiffins, the restaurant, is meant to showcase the experiences of the Imagineers as they travel the globe to research and design the unique park of Disney’s Animal Kingdom here in Orlando, Florida.

We began our journey in the Nomad Lounge, and like Tiffin’s it also focuses on storytelling. Each hang tag above the bar are from guests’ own anecdotes that inspires the cocktails on the menu. They can be purchased for 1.00$ and 0.85$ will be donated to Disney’s conservation funds.This was recommended to me by the staff at Guest Relations as he raved on about how much he loves Tiffins. The Hightower Rocks has bits of lime leaves, sweet and sour mix, house watermelon batch, and silver tequila. Definitely refreshing!

We start off with our first course. On the left is the salad of Roasted Baby Beets with goat cheese crema, walnut granola, and sun-dried cherry vinaigrette. Then it’s the Sustainable Seasonal Fish Crudo, which currently is the Japanese Hamachi with a roasted corn salsa.

Our second course is the Black-Eyed Pea Fritters with Zhough Yogurt and Peppadew Puree. Marinated Grilled Octopus with an artichoke barigoule, saffron aioli, lemon-caper olive oil. The Octopus had been sous vide for about 5 hours and then quickly tossed on the grill for a nice char.

For my main entree I chose the Whole-Fried Sustainable Fish. This one happens to be a Yellowtail Snapper with fermented black bean sauce, Som tam, and peanuts.
This dish is quite familiar to me and brought out a comforting feeling. The fish was light and mild with the perfect texture. I thought it was genius to set up the fish the way it is on the plate as well, usually it’s laid on one side. However, with the fish sitting up, one side of the fish did not get dull and soggy while the other side remain crispy.

I was able to snap some of the other guests main entree choices as well.

We approached the end of dinner with a teensy cup of Mustang, an Ethiopian inspired coffee made with brown sugar, butter, and Crown Royal. Definitely perked me up a bit.

Dessert was a sampler of Calamansi Mousse (front), Lime Cheesecake (left), Passion Fruit Tapioca (back), and South American Chocolate Ganache (right). My favorite would have to be the lime cheesecake. I’m usually not a lemon/lime dessert fan but the flavour was so delicate that I thoroughly enjoyed every bite.

The magical aspect about Disney’s signature restaurant is that you forget you’re still in the little town of Orlando, Florida. The incredible details of sculptures and rich stories that are offered along with the dining experience really have you believe that you are one of the imagineers traveling the world.

The travel-inspired artwork includes a static, three-dimensional piece that features prayer flags blowing in the wind. “As our research team traveled up the high mountains of Nepal, the winds were strong,” explained O’Brien. “The prayer flags are rarely seen hanging, they are always blowing.” This portrayal of the motion is realistically captured in the display which will hang above a corner booth in the Trek Gallery.

“Tiffins is not about a make-believe place, it’s about real people and places,” said O’Brien.

Guests can celebrate Black History Month throughout the month of February with special experiences at the American Adventure Pavilion at Epcot. From historical displays and intriguing artifacts to book signings by Celebrity Chef G. Garvin and best-selling author Terry McMillan, guests can take a stroll through the pages of America’s history and learn about the influence of African-American culture.

Dorcas Williams, marketing manager at Disney Parks and Resorts, tells us that Epcot’s American Adventure Pavilion features Legacy Portraits of famous African Americans and their contributions around the rotunda as well as “Re-Discovering America: Family Treasures from the Kinsey Collection,” a collection of pieces displayed at the American Adventure pavilion at Epcot, which draws from an extensive assortment of rare art, documents, books and artifacts attributed to African American history. The exhibit will be available all year long.

At the Liberty Inn at the American Adventure, guests can try out a peach cobbler based on Mrs. Fischer’s recipe. Mrs. Abby Fischer was one of the first African American authors to publish a cookbook dating back to 1881. “What Mrs. Fisher Knows About Southern Cooking,” includes 160 Southern-style recipes.

Chef G. Garvin, one of many authors visiting Epcot for Black History Month this month, spoke with us about his plans from upcoming food product projects as well as a new cook book based on tastes of the South (which includes not only Georgia and the Carolinas, but also New York and Los Angeles). He currently has a list of spices, olive oils, cookies, and sea salts available at marketplaceonline.co.

Chef Garvin grew up cooking for his mother and grandmother as part of his daily chores – yardwork, cleaning, making dinner. It wasn’t until when he was 18 years old when he worked at the Ritz Carlton in Atlanta that he fell in love with cooking. The streets in his childhood were rough – kids were getting jailed or killed, and he did not want any part of that.

Today he works with Magic Johnson as Chief Culinary Advisor for SodexoMAGIC, which serves as the catering culinary team for Walt Disney World. He also has several successful shows under his belt, including Road Trips on Cooking Channel.

The first person who told Chef Garvin that it might be a good idea to get into television was Chef Tim Keating of The Flying Fish. When Chef Garvin was 20 years old, the two actually roomed together at the opening of the Ritz Carlton in Palm Springs. Chef Keating told him he had the personality that would do well on TV and gave him opportunities to demo when he could.

Black History Month Author Series
In honor of Black History Month, guests have the opportunity to meet three renowned African-American authors and cultural icons select Saturdays during the month of February. Book signings are open to all guests and hosted at the American Adventure Pavilion, where books written by each guest author are also available for purchase throughout the month.

Terry McMillan, author of “Who Asked You?”
Saturday, Feb.6, 1-2 p.m. and 3-4 p.m.: Critically acclaimed New York Times bestselling author Terry McMillan is known for her powerful novels and short stories about African American women. Her novel, “Waiting to Exhale,” was adapted into a film starring Whitney Houston and Angela Bassett in 1995. Many of McMillan’s other novels, including the award-winning “How Stella Got Her Groove Back,” “Disappearing Acts,” and “A Day Late and a Dollar Short,” have also been brought to life for film and television audiences. McMillan recently published her eighth novel, “Who Asked You?,” a story about the challenges and strength of a family.

Chef G. Garvin, author of “Turn Up The Heat With G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple”
Saturday, Feb.13, 1-2 p.m. and 3-4 p.m.: Acclaimed chef and television host, Chef G. Garvin has mastered the art of cooking as well as writing. His first cookbook, “Turn Up the Heat with G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple,” received an American Literacy Award and nomination for an NAACP Image Award. Chef Garvin has enjoyed continued success with his subsequent cookbooks and television show “Road Trip with G. Garvin” on The Cooking Channel.

Pattie LaBelle, author of “Recipes for the Good Life”
Saturday, Feb. 20, 12:30-1:30 p.m. (one signing only): Patti LaBelle is a New York Times bestselling author, two-time Grammy Award-winning recording artist, three-time Emmy nominee, and star of the cooking television series, “Pattie LaBelle’s Place.” This beloved soulful performer is just as captivating in the kitchen as she is on stage with her hit cooking show and cookbooks filled with southern-style recipes, including her recent book, “Recipes for the Good Life.”

Terrence Roberts, author of “Lessons from Little Rock”
Saturday, Feb. 27, 1-2 p.m. and 3-4 p.m.: Terrence James Roberts, Ph.D. is one of the “Little Rock Nine,” a group of history-making African American students who, in 1957, were the first black students ever to attend classes at Little Rock Central High School in Little Rock, Arkansas. Roberts was awarded the Congressional Gold Medal by President Bill Clinton in 1999. His book, “Lessons from Little Rock,” is a memoir of his experience during the integration of Little Rock Central High School and the lessons learned from that historic episode.

New pieces at Epcot’s Kinsey Collection exhibit
“Re-Discovering America: Family Treasures from the Kinsey Collection,” a collection of pieces displayed at the American Adventure pavilion at Epcot, draws from an extensive assortment of rare art, documents, books and artifacts attributed to African American history. Philanthropists Bernard, Shirley and their son Khalil Kinsey share some of their vast personal collection of artifacts spanning 400 years of history. Touch screens and guest-activated lanterns with narration by Whoopi Goldberg, Diane Sawyer and other celebrities help bring the history to life. Three new pieces recently have been added to the exhibit which is open daily.

“Banneker’s Almanack and Ephemeras” by Benjamin Banneker, is the mathematical and mechanical work of Benjamin Banneker. Thomas Jefferson, then Secretary of State, read and approved of Banneker’s work. The almanac was published in 1771.

“My Bondage and My Freedom” by Frederick Douglass, is an autobiography recounting Frederick Douglass’s life as a slave and that as a freeman. Published in 1855, the book is a first edition.

“Survivor” by Elizabeth Catlett, is a beautiful Linoleum block print inspired by a photograph taken by Dorthea Lang titled “Ex-slave with a Long Memory.” The print was created in 1983.

“Re-Discovering America: Family Treasures from the Kinsey Collection” is included in Epcot admission. For more information about the collection, visit TheKinseyCollection.com.

Legacy Portraits Tell a New Story
As guests explore the American Pavilion Rotunda, they are greeted by images of influential men and women who contributed to the progress of America. New portraits have been added to the collection for the month of February to further illustrate the contributions of many African American notables.

The new displays feature African American figures such as Thurgood Marshall, the first African American U.S. Supreme Court Justice; Ronald Erwin McNair, the second African American to fly in space; and Bessie Coleman, the first African American woman to stage a public airplane flight in America.

Taste of Southern Comfort
Mrs. Abby Fischer was one of the first African American authors to publish a cookbook dating back to 1881. “What Mrs. Fisher Knows About Southern Cooking,” includes 160 Southern-style recipes. One popular dessert recipe featured in the cookbook, Mrs. Fisher’s Peach Cobbler, is available for guests to purchase and enjoy at Liberty Inn at the American Adventure Pavilion.

Capa steakhouse at Four Seasons Resort Orlando offers a “From Matsusaka With Love” special for Valentine’s Day weekend –

In February 2016, for the first time in history, Matsusaka beef, the ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort.

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

Read more from their Press Release below:

————

Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste.

Matsusaka beef from Mie Prefecture has been recognized and honored with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef.

Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.

“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person.

By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System.

Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.

Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.

Reservations to experience the Matsusaka Beef Tasting for Two at Capa can be made by calling 407 313 6161.

Here are some photos from a recent media preview of the Matsusaka Beef Tasting at Capa:

On far-flung World Center Drive, near the Epcot area, you can find authentic Shanghainese Chinese cuisine at the newly opened iShanghai. It’s a hidden gem that is a welcome addition to the rather bleek Orlando Chinese restaurant landscape.

Shanghai, the bustling port city on the central coast in China, is known for their seafood and the use of fresh flavors and methods that retain the taste of the ingredients.

Shanghai dishes usually are pickled in wine, stewed, braised, steamed, or deep fried.

A notable Shanghai delicacy is xiaolongbao, also known as soup dumplings in the United States. Made popular by the Michelin starred Din Tai Fung restaurant, which is headquartered in Taiwan, but have locations around the world including in the US, the xiaolongbao is a type of hot steamed bun made with a thin skin of dough and stuffed with pork or minced crab, and notably, soup.

The soup is said to be congealed first before placing into the pork mixture and then steamed, allowing for the soup to stay inside the dumpling. Often times in local Chinese restaurants here in Orlando, they may advertise xiaolongbao and the flavors are there but the soup is not there to many a disappointed patron.

So let’s just say we have finally found the holy grail of dumplings in Orlando – the soup dumplings are found here at iShanghai – with a few caveats.

A good xiaolongbao should be able to hold in the soup until it is bitten – nothing is worse than a soup dumpling that has its soup just missing from the dumpling. The soup dumplings here at iShanghai do hold up well, and there is some soup, some very little soup – but still soup, inside the dumplings.

A common way of eating xiaolongbao is to place it on your spoon, puncture the dumpling or bite off the top, blow on it to cool down the steaming soup, and then drink the soup from the spoon. Then, finally, eat the whole dumpling together.

It’s satisfying and quite tasty – but I do believe it is priced a bit high at $6.00 for 3 dumplings, or $2.00 a dumpling. I think even Din Tai Fung’s soup dumplings at locations in California are priced at $10-$13 for 10, or about $1.00-$1.30 each. For that much, there better be a whole cup of soup in those dumplings.

Overall, it was a good soup dumpling and I am glad we finally have a place to try some here in Orlando, even though it is nearer to Epcot than to downtown Orlando.

The other dishes we tried at iShanghai were also quite good – we started with the salami ham and winter melon soup, a very authentic Chinese soup that is quite refreshing, hearty, and healthy.

Coo Lao Meat (Pork Belly)

Our coo lao fried pork is a sweet a sour crispy pork belly dish that had praises from all around our table that evening. Crunchy, sweet, and sour – you’d hardly realized you were eating a dish that is literally half pork and half bacon fat.

Stir-Fried Grouper Fish with Pine Nut

A rather exotic dish – the crackling eel – piqued our interest, but we decided to go for a safer
Stir-Fried Grouper Fish with Pine Nut dish instead.

We were quite happy with the selection – the fish, sliced and tender, went well with the pine nuts that added a nice crunchy texture to the dish.

Crispy Skin Chicken

We ordered the Crispy Skin Chicken, a super crispy fried salt and pepper chicken for an appetizer, but they seemed to have put it the order in late – maybe they forgot – so it arrived after our entrees.

They were very apologetic though and service overall was pretty good.

They upgraded the interior from what was formerly the location of an Asian buffet. They need to play some light music or something because it is awkwardly silent inside.

I noticed an elderly couple helping out in the back – you know the food is good if you have grandma and grandpa making it.

I definitely recommend coming here with a family or a group of at least four to try several dishes and share family style.

There’s no better way to spend Halloween, than at Walt Disney World Swan and Dolphin Food & Wine Classic. This was a spectacular experience that leaves you waiting for next year’s event.

Kicked it all off with the wine blending seminar inside the resort. Instructed by Tony Porcellini, who is the director of food & beverage. This seminar was laid back and educational. Porcellini, teaches the roots of wine, breaks down barrel samples, and how to save money when purchasing wine. Knowledge that will most definitely be used in the future! The seminar also included a fun opportunity to blend your own wine which was also served with a yummy variety of cheeses.

Kimonos was an easy choice for first stop. This is the dragon roll. A sushi roll with crispy shrimp, tuna, avocado, and Japanese mayonnaise. Served with ginger, wasabi, and soy sauce.

The Rockin’ Burger Block Party is a special event that occurs during the Epcot Food and Wine Festival where you can dine on a mouthwatering menu full of incredible burgers and enjoy some of the best music of the century….and we were lucky to be invited to experience this great event recently.

The 20th Annual Epcot International Food & Wine Festival is going on now from Sept. 25-Nov. 16, 2015. It’s the first time in the festival’s 20-year-history that global marketplace experiences, now numbering more than 30, have expanded from the park’s World Showcase into Future World.

Here are our Top 10 Must Eats of the 2015 Epcot International Food and Wine Festival

2. Hops & Barley – New England Lobster Roll – $7.50

1. Croissant aux escargots with garlic and parsley – $5.50

See the Press Release below including the list of eats for each marketplace!

At the new Next Eats area near the Epcot Character Spot, Sustainable Chew and Chew Lab marketplaces will be inspired by ABC’s Emmy-Award® winning lifestyle series “The Chew,” starring co-hosts Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz. “The Chew” announced July 2 that the show will broadcast from Epcot during the festival.

“The Future World festival marketplace expansion gives our guests more reasons than ever to help us celebrate 20 delicious festival years,” says Jens Dahlmann, general manager of Epcot Food & Beverage. “Adding even more sizzle, our collaboration with ABC’s ‘The Chew’ brings the cachet of a major daytime network television series and its celebrity hosts.”

One of a series of popular Party for the Senses premium events will be the first-time Yelloween Masquerade Party for the Senses Oct. 31, an elegant, dance-the-night-away, gourmet tasting party with Champagne, wine, craft beers and specialty cocktails paired with food. Guests will be encouraged to masquerade in chic yellow and black.

The Dominican Republic Marketplace will return with fresh flair, serving new dishes including Pescado con Coco – seared grouper, pigeon peas with rice and coconut sauce. And at the Festival Center, the new Monday-through-Thursday “Spotlight on Dominican Republic” will showcase the country’s culture, crafts and culinary delights with artists and chefs at the Festival Center.

Two 20th-year celebratory wines were created just for this fall’s festival: a Napa Valley Festival Chardonnay and a Paso Robles Festival Cabernet Sauvignon. Guests will be able to purchase tastes of both wines at the Sustainable Chew marketplace, and the Festival Center Wine Shop will carry bottles.

At the new Artistry of Wine & Cheese, each keg of premium wine on tap will hold the equivalent of 26 wine bottles, eliminating bottle, cork, cardboard and paper waste from labels. Recycling and repurposing of glass bottles and corks from other marketplace locations will be part of the 20th-year festival story.

The Party for the Senses grand tasting events, and other special beverage and culinary programs require reservations and separate event admission. Reservations will open July 30, 2015, for all premium events including the new Rockin’ Burger Block Party. Guests can call 407/WDW-FEST (939-3378) and get details at epcotfoodfestival.com beginning July 15.

It’s kind of a hidden gem. Deep within Walt Disney World’s Swan and Dolphin resort, you can find Kimonos, a long time favorite for sushi and Japanese cuisine.

The restaurant is accented by dark woods and hanging kimonos, the namesake traditional Japanese robes, each colorful and intricately woven, creating a rather intimate ambiance.

Sushi is the main attraction here, but the cooked and side dishes might outshine even the sushi if you know what to order. Oh, and a meal here is not inexpensive by any means – may be a preferred location for those expense accounts.

For an appetizer, we recommend the Kobe Beef Tartare and the Kimchee salad. The tartare is served artfully with avocado puree, dashi, and sliced lotus chips – full of flavor and beautifully presented.

The Kimchee salad is a classic dish here at Kimonos – known as kimuchi by the Japanese, kimchee is actually a Korean dish as most folks know by now, but the dish is popular in Japan as well, owing to its long colonial history with Korea and the cultural exchange from that time period. It’s spicy, with lots of heat, yet the octopus makes it refreshing as well.

Sushi rolls are plenty here, and are rather traditional compared to other locations. The fish quality is excellent. The Kimono is a popular go – to, made with tuna, yellow tail, salmon and a wasabi mayonnaise glaze. On this visit, we go with the coconut shrimp, and dragon roll – both quite tasty.

Dessert at Kimonos is something you must save room for – the desserts are all beautifully created by Laurent Branlard, executive pastry chef for the Walt Disney World Swan and Dolphin Resort, who has the distinction as the only two-time winner of the World Pastry Team Championship.

For those visiting later in the evening for dinner, Kimonos also features another time honored Japanese tradition – nightly karaoke.

Morimoto Asia, the highly anticipated collaboration between Chef Masaharu Morimoto and Patina Restaurant Group, officially opens for dinner this Wednesday September 30th, 2015 as part of The Landing, one of four neighborhoods in the new Disney Springs at Walt Disney World Resort.

It is the Japanese master chef’s first pan-Asian dining experience and showcases flavors from across the Asian continent with an emphasis on China, Korea, Japan and Thailand.

In addition, the 14-seat sushi bar offers pristine sushi and sashimi options from around the world. Items include toro, kanpachi, Japanese red snapper, uni, sea eel, hamachi, fluke, and salmon, as well as more ocean delicacies. A variety of specialty sushi rolls and selections from the raw bar are also offered to the guests not seated at the sushi counter.

Chef Masaharu Morimoto, most known for his role as Iron Chef Japan, originally began his life as a baseball catcher in Japan before a shoulder injury ended that career and he began his second life by studying sushi in his hometown of Hiroshima.

He quickly grasped the technique of this exacting food art and, at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both continents.

In 1994, Morimoto was recruited to join the team at the original Nobu restaurant, and in 2001, he opened his first eponymous restaurant in Philadelphia. He debuted Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai in 2004, followed by a second Wasabi at the Taj Palace Hotel in New Delhi in 2008.

Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list, a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York, and in 2010, Morimoto Napa was named one of Food & Wine magazine’s “Best U.S. Restaurant Openings.”

Today, there are additional Morimoto restaurants in Honolulu, Mexico City, and Maui, a Morimoto Sushi Bar in Boca Raton, Japonais by Morimoto in Chicago and Morimoto South Beach in the Shelborne Wyndham Grand Hotel in Miami. In 2015 and 2016 a few more restaurants will be open in Bangkok, Las Vegas and Toronto.

Patina Restaurant Group (www.patinagroup.com) has a portfolio of restaurants including Tutto Italia Ristorante and Via Napoli at the Epcot World Showcase, as well as Michelin-starred Lincoln Ristorante, STATE Grill and Bar at the Empire State Building, Stella 34 Trattoria at Macy’s Herald Square, The Sea Grill at Rockefeller Center, Brasserie, Brasserie 8 1/2, The Grand Tier Restaurant at the Metropolitan Opera, La Fonda Del Sol at Grand Central, and The Rink at Rockefeller Center.

On the West Coast its portfolio includes the renowned Los Angeles Times’ four-starred and Michelin-starred Patina Restaurant in Walt Disney Concert Hall, Café Pinot, Ray’s & Stark Bar, Catal and Naples in Anaheim’s Downtown Disney District, Leatherby’s Cafe Rouge, and catering and food service in museums and cultural centers throughout California.

Morimoto Asia’s 36-foot tall, two-story layout has been designed by STUDIO V Architecture, including an exhibition kitchen that allows guests a behind-the-scenes glimpse of the culinary action. The second-level sushi bar and lounge have a separate entrance and is known as the Hidden Lounge.

“This has been a project of passion for our team and Chef Morimoto. We can’t wait to open our doors to everyone visiting Disney Springs this fall and beyond,” said Nick Valenti, restaurateur and CEO of Patina Restaurant Group.

The beers will feature mostly Asian varieties in both bottle and on draft, including the Morimoto signature beer by Rogue Ales. In addition to the collector’s edition Imperial Pilsner and Morimoto Soba Ale and the highly coveted Black Obi Soba will also be available by the bottle.

The restaurant will also offer an assortment of sake, including the Morimoto signature line, plus a wine list showcasing wines of the world, signature cocktails and non-alcoholic drinks.

“I am excited to create a menu that allows so many of my favorite Asian flavors to come alive all in one place,” said Chef Masaharu Morimoto. “I hope the guests at Morimoto Asia have as much fun eating this food as I have creating it.”

We had the opportunity to interview Chef Morimoto via e-mail this week ahead of the opening.

TastyChomps: Chef Morimoto, what are you most excited about for the new Morimoto Asia at Disney Springs?

Chef Morimoto: This restaurant has a completely new culinary theme; for the first time I created the menu of Asian cuisine, not just Japanese. As a Japanese, I grew up with eating many different types of Asian cuisine. So I always had all kinds of ideas about Asian cuisine. I am very excited about the new challenge.

TastyChomps: What is your favorite dish so far for the new Morimoto Asia?

Chef Morimoto: I cannot pick a dish, just like you cannot pick your favorite child among your children. All these new dishes are my favorite!

TastyChomps: How did the vision for Morimoto Asia come to be?

Chef Morimoto: It is in Disney, so the target guests are different from those of other Morimoto restaurants. There will be a lot of kids. People will come from all of the world, expecting first-class entertainment. People love Asian food because it’s approachable, delicious, and fun, so I thought the theme would be perfect for the location.

TastyChomps: What is your favorite dish to cook at home?

Chef Morimoto: I never cook at home because my wife does. She cooks mostly vegetables thinking about my health.

TastyChomps: What was your most challenging experience in your cooking career and how did you overcome it?

Chef Morimoto: I enjoy cooking for the guests at the restaurant. However, when I cooked at the Kitchen Stadium for the judges in the original Iron Chef, I was extremely stressed out and nervous. But of course, becoming an Iron Chef changed my career completely.

TastyChomps: Where are your favorite places to visit in Asia and why?

Chef Morimoto: I would like to visit Southeast Asia because there are a lot of interesting and delicious street food. Those dishes inspire me in many ways.

TastyChomps: What do you eat when you are traveling and working?

Chef Morimoto: I try to eat the local food wherever I visit because that’s the best food. If I don’t have the time to eat out, I eat simple food, such as onigiri (rice balls) and miso soup, at my restaurant.

Morimoto Asia will be open daily from 11:30 a.m. to 2:00 a.m. serving lunch, dinner, and weekend brunch with dim sum. www.morimotoasia.com

I had the opportunity to attend Heart of Florida United Way 23rd Annual Chef’s Gala and the experience was incredible! For those who have not heard of Chef’s Gala, it is historically United Way’s largest fundraiser for education, income, health and basic needs programs, which serve thousands of Central Floridians in dire need. Having raised nearly $300,000 in 2014, Chef’s Gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction.

When I arrived behind Disney’s Epcot World Showcase, I felt so welcomed by the red carpet lined on the concrete floor that lead my guest and I into the event hall. Through the opened double doors you can see the rooms elegantly decorated with a soothing ambience set by blue and purple hues.And of course, we were instantly invited to have a drink by the cordial staff.We took a stroll through the first room, this is where you will find all the silent auction items being displayed. There were a wide range of items and prices so that there’s something for everyone to bring home at the end of the night.

Finally, we were able to enter the very anticipated dining room. I was immediately overwhelmed the options and aroma from the restaurants that were set up around the room. However, I gathered my senses together and was able to try most of the restaurants.

The night was even more festive with a live band and performers on a stage located in the middle of it all.

Maybe it was the Disney’s touch, but my evening at the Chef’s Gala was magical. On top of food, drinks, music, and great company we’re all here for a good cause. Reminding us to be grateful for what we have and to stay humble as we raise money to support our neighbors in need. Last year alone, United Way and its partner agencies helped more than 400,000 people in the tri-country region. Every year, the organization helps improve the lives of nearly 1 in 5 Central Floridian.

Heart of Florida United Way (HFUW) is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the region’s most critical health and human service programs. Last year, it raised and managed $26.6 million throughout Orange, Osceola and Seminole counties. HFUW is working to advance the common good by focusing on education, income, health and basic needs. It operates United Way 2-1-1, Central Florida’s crisis, suicide and referral helpline; Volunteer Resource Center; Gifts In Kind Center; Emergency Homelessness Services; and the Ryan White Part B program, which administers more than $2 million to provide HIV/AIDS services and referrals. HFUW impacts more than 400,000 individuals annually through its direct service and funded programs. United Way partners with local businesses, government, other charities to increase awareness of local health and human service issues and to inspire hope, provide options and create possibilities for people in need. Visit www.HFUW.org for more information, or call (407) 835-0900.

Here’s a new cool place you might not expect at a Disney property – a kind of speakeasy tiki bar, slightly hidden and only there if you are in the “know”.

Trader Sam’s Grog Grotto, latest addition to the newly reimagined Disney’s Polynesian Village Resort, is a themed lounge serving up exotic drinks and small plates, while offering scenic views of the marina and Seven Seas Lagoon.

Not related to the other Trader Joe’s, this bar was founded by Adventureland’s famous “head” salesman, Trader Sam, and is based on the original Trader Sam’s Enchanted Tiki Bar at the Disneyland Hotel in Disneyland Resort in California.

The famous Trader Sam cocktails, available in Disney collectible Tiki mugs, are a mix of old and new. And visitors are in for some “magical” surprise when they order a few of the specialty drinks. Let’s just say it conjures up some old spirits hiding in the grotto’s walls.

The lounge has 50 seats inside and 82 on the patio. No reservations are required.

This is part of the Disney’s Polynesian Resort’s major re-imagination including a return to its original, 1971 opening day name: Disney’s Polynesian Village Resort.

Changes include an expansive redesign of the Great Ceremonial House, new food and beverage experiences, waterside villas and more.

When fully completed, the Polynesian-themed deluxe property will include some 360 deluxe studio villas and 20 two-bedroom, over-the-water Bungalows as part of the Disney’s Polynesian Villas & Bungalows, the newest Disney Vacation Club Resort.

There also are 484 traditional hotel rooms in a village of two-and three-story longhouses. Guestrooms feature a tropical motif complete with exotic prints and bamboo-style fixtures. Standard rooms offer two queen-size beds and a day bed, sleeping five.

Guests are welcomed to this family-favorite resort with a new entrance marquee featuring lava rock, tiki torches and flowing water surrounded by tropical hibiscus.

Trader Sam’s welcomes explorers to a mystical and tropical oasis featuring a lounge area with exotic cocktails served in souvenir mugs, paired with Polynesia-inspired small plates.

Other changes greeting Disney’s Polynesian Village Resort guests: the recently opened Pineapple Lanai kiosk, serving the world-famous Dole Whip soft serve and floats, and a new location for Capt. Cook’s quick-service restaurant.

There’s pint-size fun at Lilo’s Playhouse, a supervised childcare offering. Stories unfold in this new whimsical children’s activity center where Lilo’s favorite classic Disney Little Golden Books tales such as Pinocchio, Lady and the Tramp and Alice in Wonderland come to life. While parents enjoy a night out, youngsters can delve into dress-up, crafts, storytelling and other fun faves in themed areas.

A completely renovated feature pool area, a new children’s water play area and an enlarged deck for poolside seating with views of a scenic vista will open for guests in mid-April.

Overlooking Seven Seas Lagoon, the 20 Disney Vacation Club Bungalows will be the first of this type of accommodation at Walt Disney World Resort. Each sleep up to eight guests, and feature a full kitchen, two bedrooms and even a plunge pool where Disney Vacation Club Members and guests can enjoy views of fireworks over Magic Kingdom and Seven Seas Lagoon. This resort also will be the first to have connecting Deluxe Studios (located in longhouses) that will sleep up to five guests each, as well as kitchenettes and enhanced storage space for convenience and comfort. The first phase of Disney’s Polynesian Villas & Bungalows is scheduled to open April 1, 2015.

Existing dining options include ‘Ohana, located on the second floor of the re-imagined Great Ceremonial House, featuring a Disney Character breakfast and a family-style Polynesian feast where meats and seafood are grilled over an open fire pit. Kona Café, a unique family restaurant, is open for breakfast, lunch and dinner. Sandwiches, ice cream and pizza are available 24 hours a day at Capt. Cook’s. In an outdoors luau setting, Disney’s Spirit of Aloha Dinner Show features traditional Polynesian fare, music, dancing and costumes. Shopping options include island fashions, bathing suits and casual sportswear.

For reservations, call 407/W-DISNEY or visit Disneyworld.com. To learn more about Disney Vacation Club, visit disneyvacationclub.com.

The Flying Fish Cafe located on the Disney Boardwalk features “New American” cuisine with an emphasis on seafood with an open kitchen where guests can watch chefs and cooks work diligently and skillfully in crafting their dishes nightly – from popular specialties like the potato-wrapped red snapper, crispy crab cakes and char-crusted New York strip steak.

The kitchen is led by James Beard Award nominated Chef Tim Keating, who continues to change and update the menu seasonally with the freshest ingredients – so you never know what might be on the menu that evening.

The decor harkens back to the Atlantic City boardwalk theme – featuring golden parachuting fish, fish scaled columns, and a ferris wheel and rollercoaster motifs.

Be sure to save room for the caramelized banana napoleon and seasonal, house-made sorbets! If you are feeling adventurous, you can try the Flying Fish Cafe’s banana napoleon recipe at home here – but let the chefs take care of this for you here.

Boardwalk Bakery at Disney’s Boardwalk was recently renovated and expanded, allowing for a greater selection of baked goods, soups, salads and sandwiches to a selection of beverages, both hot and cold. The setting is like what you’d find maybe at a 1920’s bakery shop along New Jersey’s Boardwalk area with checkered floors and capped attendants.

Some of their sandwich offerings include the Maine Lobster Roll, roast beef, oak grilled salmon, and pork loin while their baked goods run the gamut from apple tart to fruit tarts, cupcakes, napoleons, croissants and danishes.

Maine Lobster Roll – with Buttered Chive Mayo, on a Split Top Roll with choice of Cucumber Salad or Chips $16.29

Walt Disney World’s Swan and Dolphin Executive Chef Robert J. Ciborowski graduated from the California Culinary Academy in San Francisco and began his career in Los Angeles before traveling for positions as far away as Japan, Hawaii and the Bahamas.

Before coming to the Swan and Dolphin, he most recently held executive chef positions at Mantra Restaurant in Palo Alto, Calif., and with the Kapalua Land Company in Maui, Hawaii.

We interviewed him recently for our Orlando Chef’s Spotlight series to find out more about him and new happenings at the Swan and Dolphin.

Chef Robert was born and raised in southern California alongside his two brothers and sister. His father was an officer in the Marine Corps, but his family was fortunate that he didn’t move have around a lot.

Chef Robert told us, “My mother also worked so my grandmother helped raise us. She came here from Italy and spent a lot of time teaching us how to make fresh gnocchi, ravioli and pastas. Growing up in an Italian household, the kitchen was the heart of the house. It’s a big influence on who I’ve become.”

Robert Ciborowski, Executive Chef

What are some of your favorite dishes on the menus at the hotel?

I love so many of the different items we make, so it’s hard to choose just one. Here are my favorites from each of our signature restaurants:

What are you planning for the coming fall and winter season?

You shouldn’t be eating a tomato in the middle of winter. Yeah, you can get tomatoes from the southern hemisphere, but why fly them in when you can get something that’s locally grown? With any menu change, our goal is to use ingredients that are indigenous to that time of year and incorporate them into the scope of what we already do in the food and beverage department, from restaurants to banquets.

Where do you dine when not at the Swan and Dolphin?

I love gourmet food, but I also enjoy authentic, rustic-style food. It’s more about what I want to eat, rather than where I eat. If I’m looking for a hotdog, then I try to go to a place that makes a really good hotdog. I am very particular – if I’m paying for food, then I want it to be good.

My family and I go to Cask & Larder every year for Father’s Day and I also enjoy Hillstone for the view. Some of my other favorites include Prato, Luma and Ravenous Pig.

Executive Chef Robert Ciborowski on line

What are some interesting facts about yourself that most people might not know?

My family is very important to me –my brothers and sister, my parents, wife and son. I think you’re a better chef when you can balance your home life and professional life. If you don’t, then one of them will suffer. I’m a firm believer in making sure my team and the staff here is able to take some time away from work to become a better husband, wife, son, etc.

One of my favorite places to live was Napa Valley. The Napa region has the ideal climate for growing vegetables and its proximity to the water makes it a great place to source local fish.

As a kid and even now as a chef, I hate being dirty. I know it sounds weird, but I don’t like having dirty clothes.

Growing up, what were some of your favorite childhood eats?

Every time someone had a birthday, we were allowed to ask for our favorite meal. I always asked for homemade pizza. I also loved my mom’s beef stew.

Led by James Beard Award nominated Chef Tim Keating, The Flying Fish Cafe on Disney’s Boardwalk features “New American” cuisine with an emphasis on uber-fresh ingredients, seafood and steak specialties such as the potato-wrapped red snapper, crispy crab cakes and char-crusted strip steak.

Chef Tim Keating of The Flying Fish Cafe

One of our absolute most favorite desserts is the caramelized banana napoleon, a decadent dessert made with layers of crispy phyllo dough, banana mousse, and creme brulee custard.

Chef Keating and the Disney team has graciously shared with us the recipe for the very popular caramelized banana napoleon below:

For phyllo pastry:
1. Preheat oven to 350°F
2. Brush one sheet phyllo with melted butter, top with a second sheet, bush with butter, and repeat with a third sheet. Place a fourth sheet on top, brush with butter and lightly dust with confectioners’ sugar. Repeat process with fifth sheet. Cut into 8 equal rectangles.
3. Repeat process twice more with remaining phyllo sheets, creating a stack of 5 at a time.
4. Turn a sheet pan upside down and cover with parchment paper. Place the squares on the prepared sheet. Cover with another sheet of parchment paper and top with another sheet pan to firmly press the squares while they bake.
5. Bake 10 minutes. Lower oven temperature to 180°F and bake another 10 minutes or until squares are lightly golden brown.

For crème brûlée custard:
1. Preheat oven to 300°F.
2. Whisk together cream, sugar, egg yolks, and vanilla bean seeds in a large bowl. Pour into an 8×8-inch square baking pan. Place the pan inside a larger roasting pan. Place both pans on the middle rack of the oven. Pour water into larger pans until it reaches halfway up sides of smaller pan.
3. Bake 60 to 70 minutes, until sides of custard are set but center still jiggles slightly. Cool to room temperature. Press a layer of plastic wrap directly onto surface of custard and refrigerate overnight.
4. Cut into 8 rectangles.

For banana mousse:
1. Place white chocolate chips in a heatproof bowl set over a small saucepan of simmering water, making sure bottom of bowl does not touch water. Melt chocolate, stirring frequently. Remove from heat and set aside.
2. Sprinkle gelatin over banana liqueur in a small bowl and set aside for 5 minutes. Microwave 10 seconds, stirring gelatin into liqueur.
3. Beat egg yolks in the bowl of an electric mixer until light yellow in color.
4. Add liqueur mixture to egg yolks, beating well to combine. Add white chocolate beating well to combine. Set aside until cooled to room temperature.
5. Whip heavy cream to soft peaks, then gently fold into white chocolate mixture. Fold in banana purée.
6. Refrigerate at least 1 hour before serving.

To assemble:
1. Spoon banana mousse into a piping bag or a zip-top bag with one corner cut off. Pipe a small dot of mousse on each serving plate.
2. Top with a phyllo piece, then a piece of crème brûlée custard and another phyllo piece.
3. Top with a layer of banana mousse and sliced fresh bananas.
4. Top with a third phyllo piece and more banana mousse.
5. Garnish with confectioners’ sugar and chocolate shavings

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.